November 15

Chocolate Ice Cream

Most people like chocolate, right?

My kids love this chocolate ice cream! So do my parents and husband. Even though I use raw cacao it actually tastes (or so I’m told) like a milk chocolate ice cream. I use raw cacao as I figure there is enough sweetness from the condensed milk, however, if you don’t like or use raw cacao then you can substitute it with your favourite powdered chocolate.

This chocolate ice cream, and in fact any flavour I have created, is yummy in a bowl, gluten free cone, on pancakes, on cakes or even muffins, and to add to milkshakes to give them that extra level of lusciousness.

I hope you enjoy this recipe as much as my family does.

Chocolate Ice Cream

Author: Tracey Francis of Essential Olie


  • 1 x 395ml tin of condensed milk (full fat or skim milk)
  • 1 x 300ml cream (we use A2 or Dairy Farmers full fat cream)
  • 2 Tablespoons + 1 teaspoon Raw Cacao


  1. Whip cream either using a hand beater or mix master until it is stiff peaks.
  2. Add condensed milk and raw cacao.
  3. Lightly mix til the condensed milk and raw cacao have combined with the cream.
  4. Pour into a square or rectangular dish that you can put into the freezer.
  5. Put a lid on the dish (or cover with plastic and al-foil).
  6. Freeze overnight.
  7. Serve straight from the freezer.
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